Typhoon Mexico El Triunfo Espresso, 250 g

Typhoon Mexico El Triunfo Espresso, 250 g

As is common in Central and South America, coffee in Mexico is usually processed as washed batches. Although details may vary from place to place, coffee is usually stripped of the pulp on the day of harvest and then left to ferment in tanks or buckets for 12-18 hours before being washed of the mucilage and dried. Drying usually takes place on terraces or in mechanical dryers. The climate and altitudes are excellent for specialty coffee, and every year more effort is made not only to find it, but also to improve it and, of course, to protect it from dangers such as leaf rust and ojo de gallo. Throughout the landscape you will find a number of nurseries growing stronger and better varieties that will lead to a sustainable focus on quality and consistency. The variety across the country opens up endless possibilities for new and exciting cup profiles. Today, however, the highly grown Mexican coffee has an extremely interesting complex of lemon and apple acidity, balanced sweetness in the form of chocolate and caramel, and an overall clean cup. Flavour profile - cane sugar syrup, raspberry puree and crispy green apple with pineapple aftertaste